Pot Roast

Name: Pot Roast
Prep time: 20 min
Cook time: 4 h
Yield: 10
Ingredients: 1 whole (4 To 5 Pounds) Chuck Roast; 2 Tablespoons Olive Oil; 2 whole Onions; 6 whole Carrots (Up To 8 Carrots); Salt To Taste; Pepper To Taste; 1 cup Red Wine (optional, You Can Use Beef Broth Instead); 2 cups To 3 Cups Beef Stock; 3 sprigs Fresh Thyme, or more to taste; 3 sprigs Fresh Rosemary, or more to taste

Pot Roast was pinched from <a href="http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/" target="_blank">thepioneerwoman.com.</a>

INGREDIENTS

•

1 whole (4 To 5 Pounds) Chuck Roast

•

2 Tablespoons Olive Oil

•

2 whole Onions

•

6 whole Carrots (Up To 8 Carrots)

•

Salt To Taste

•

Pepper To Taste

•

1 cup Red Wine (optional, You Can Use Beef Broth Instead)

•

2 cups To 3 Cups Beef Stock

•

3 sprigs Fresh Thyme, or more to taste

•

3 sprigs Fresh Rosemary, or more to taste

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes